Add reduced wine mixture, scraping bottom of pot with a spoon to loosen browned bits. Add 1/4 teaspoon pepper, cooked chicken (and any accumulated juices) and cooked bacon. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover pot and simmer until chicken is tender, about 25 minutes, stirring halfway through cooking time.
Using a slotted spoon, transfer chicken to a large bowl and tent with aluminum foil to keep warm. Increase heat to medium-high and simmer until sauce is thick and glossy and measures about 3 1/2 cups, about 5 minutes. Remove from heat, stir in remaining 2 tablespoons butter and reserved 1 tablespoon wine. Season to taste with salt and pepper. Return chicken to pot. Top with minced parsley and serve immediately.
Nutrition information per each of 6 servings:
Calories 530 Fat 32 g Sodium 300 mg
Carbohydrates 11 g Saturated fat 13 g Calcium 74 mg
Protein 45 g Cholesterol 152 mg Dietary fiber 1 g
Diabetic exchanges per serving: 1 vegetable, ½ other carb, 6 lean meat, 3 fat.
CLASSIC FRENCH STEAMED MUSSELS √
Serves 4 to 6.
Note: Adapted from Cook’s Illustrated magazine.
• 2 c. white wine
• 1/2 c. minced shallots
• 4 garlic cloves, minced
• 1/2 c. chopped fresh parsley
• 1 bay leaf
• 4 lb. mussels, cleaned and de-bearded